Recipe for Walnut Pilaf 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
2 oz Ca. walnuts, chopped (reserve 4 halves for garnish)
4 cup Sliced mushrooms
1/4 cup Minced onion
4 oz Brown rice
1/2 cup Low-sodium beef broth OR- vegetable broth
1 tbl Balsamic vinegar
2 tsp Aromatic bitters
1/2 tsp Crushed dried rosemary
1/2 tsp Pepper
Instructions:
Instructions: Preheat oven to 350 F. Spread walnuts evenly on a cookie sheet; bake 10-12 minutes until fragrant and lightly toasted. Set aside.

Heat a large nonstick skillet over medium-high heat for 1 minute. Add mushrooms and onion; cook, stirring often for about 10 minutes, until mushroom liquid has evaporated and onion is golden brown.

Add rice, broth, vinegar, bitters, rosemary and pepper; bring to a boil.

Reduce heat, cover and simmer 40 minutes until rice is tender and liquid is absorbed.

Add reserved walnuts; toss to combine. Sprinkle with parsley, garnish with walnut halves and serve.

* 1 FA, 2-1/4 V, 1/2 P, 1 B, 10 C.

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